The next way that you can use the smoker water pan is to catch the drips from the food and the mop and use these drips to make a gravy. You can then skim the fat right off the top and discard it in the trash. RecTec's own FAQ's say use of one is not necessary. I've had wide discrepancies. If i need both shelves for a lot of food, i'll put the water pan in wherever i can fit it on the opposite side of the exhaust stack. Not saying I might not be missing something by not using. i was used to using one in my MES for several years. I am with Mike. What a water pan does is prevent evaporative cooling by providing a moister environment and as such reducing evaporative cooling on the meat. Just got a GMG DB myself last weekend. I have one of these and do the same. I use a cookshack pg500 clone and I have never needed a water pan.I have done long smokes and short ones with no issues. Water Pan In a Masterbuilt Smoker In cold weather, a water pan filled with boiling hot water can help maintain the smoker temperature, plus it gets the temperature up quickly for a fast start. There was a discussion on the Yoder fan page on FB and if you use a water pan on a Yoder pellet smoker you stand the chance of disrupting the air flow and possibly causing the controller to make incorrect readings. For a better experience, please enable JavaScript in your browser before proceeding. Best method is to try it both ways and see if it makes a difference for you. Like many situations in life, it will depend on who you talk to. Don't ever argue with your sister Ken, just sayin'. They all came out pretty moist and juicy. For him, if the moisture level is high enough, it will prevent flare ups. The water can then be dumped down the drain, or out in your yard somewhere. You are using an out of date browser. Granted I've only smoked one butt, two briskets, and a tri-tip (all separately). I have never used a water pan and I have never had a problem. I've got a Traeger pellet grill and have yet to use water in the smoker. Just sayin'...……. This is also the case on the ys 1320 or 1500. Yoder dont recommend the use of a waterpan and neither do any other of the brands (why would they otherwise they would make an accessory) However i have had great results with the use of one especially as im a fan of having my meat unwrapped for the entire duration of a cook. The cfm of a pellet smoker is higher than pretty much any other pit and when running at the common 225f it means that evaporative cooling takes effect. Someone can correct me if I'm wrong but I think I read from a pellet manufacturer or two (or elsewhere) that the water content in pellets is high enough to negate any need for water in the cook chamber. Have questions? I have had many long cooks with butt/shoulder/brisket and short high temp cooks wings/thighs/leg of lamb and all have come out awesome without a water pan. If you are interested in more discussion on the subject head on over to my forum www.aussiepitmasters.com.au there are quite a few of us with pellet cookers and other related smokers. If you use a smoker like a Weber Smokey Mountain (which you can learn more about in our review), your water pan will be directly below the meat, and directly above the charcoal. I'd like to know what everyone else's experience here is. This cooker is pretty efficient. It's easy! Additionally, water pans will create steam inside your cooking chamber and limit your grill's ability to measure temperature accurately. Do you find that the output inside temperature is the same as what the digital interface says it is? Mike ... patio between the Stampede and his old "water smoker" as he calls it and he swears the ribs only come out right in his "water smoker". New comments cannot be posted and votes cannot be cast. Hey all well I also am new to pellet smokeing used to a brinkman gas fired tower smoker and a gas grill. I asked this same question to one of my buddies yesterday. This is especially helpful if your smoker can't quite do the job when it's cold outside. Rodney I used a water pan the first brisket I tried on the Traeger, like an aluminum casserole pan in back. The water pan will catch the dripping as the meat renders and prevents flare-ups on the grill. Keeping in mind I'm new to pellet smoking, can a water pan be used or even should it be, anybody use one in thier smokers? On a 640 or 480 i jave found that having the baffle plate fully open and then placing a waterpan underneath the heat management plate works very well. I do add a broth or in the last one a little beer at the wrap. Reactions: Infantryman. I have never noticed the need to. Do you need water pan in your Traeger or other pellet style grill. The water pan in a vertical cooker also adds moisture into the environment which will help maintain an even cooking temperature. It may not display this or other websites correctly. There was a discussion on the Yoder fan page on FB and if you use a water pan on a Yoder pellet smoker you stand the chance of disrupting the air flow and possibly causing the controller to make incorrect readings. I wrap the brisket about 5-6 hours into the cook in foil, and it’s fine. I have a pellet cooker, specifically a Camp Chef WoodWind, and I haven’t used a water pan with it. Done many things, short and long cooks, beef, pork, chicken, turkey, fish and lamb. But thinking that a waterpan will make your meat juicy is just not accurate, from my experience. Water might help to get smoke to "stick" to the meat, as it might get more moisture on the surface of the meat for smoke to stick to. I just got the 700 I'm not an expert nor a newbie to smoking I've always been told n used a water pan on some smoked Where's the water pan. Pull the water pan out of the smoker and set it aside to cool. I have never used one for any of my cooks. We welcome all Rec Teq owners, both new and old, veterans and newbies to smoking to discuss and share their experiences with their Rec Teq smokers. Menu. The problem waterpans have is the slow down in formation of a good bark also the increased pellet usage (due to having to fight evaporative cooling). Not in an ugly drum. Any trademarks, service marks or trade names referred to on this website or in the forum remain the full property of their respective owners. If adding a waterpan to a cooker make meat more moist, don't you think that this method would be commonplace in every method for cooking meat, not just smoking? I think I have seen the Rec Tec guys use it before. This will eliminate direct heat and flames from potentially burning the food, as well as eliminate potential flare ups caused by dripping fat falling onto your charcoal. He uses the water pan to control flare ups in his weber. Basically any heat source that uses combustion is pretty much the perfect recipe for a dry atmosphere!